Bayou-Style Crispy Tilapia

with Remoulade
A HelloFresh recipe. This fish is crunchy and full of flavor. Recommended with Paprika Potato Wedges.

Ingredients

  • 4 scallions
  • 1 lemon
  • 4 Tbsp mayonnaise
  • 4 tsp. Dijon mustard
  • 1/2 cup sour cream, divided
  • 3 tsp. paprika, divided
  • Salt, to taste
  • Pepper, to taste
  • 22oz tilapia
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 Tbsp water
  • 1 cup panko
  • 2 Tbsp cornstarch

Directions

  1. Trim and thinly slice scallions, separating whites from greens. Finely chop whites until you have 2 Tbsp. Quarter lemon.
  2. In a small bowl, combine mayonnaise, mustard, chopped scallion whites, 1/4 cup sour cream, 1 tsp paprika, and a squeeze of lemon juice to taste. Season with salt and pepper.
  3. Halve tilapia fillets lengthwise (you will have a larger piece and a smaller piece). Pat dry with paper towels and season all over with salt and pepper.
  4. In a shallow dish, combine remaining 1/4 cup sour cream, remaining 1 tsp paprika, garlic powder, onion powder, and water.
  5. On a plate, combine panko and cornstarch. Season with salt.
  6. Dip each fillet into sour cream mixture, then press into panko mixture to evenly coat.
  7. Heat a 1/3" layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tilapia. Cook until crust is golden and fish is cooked through, 2-3 minutes per side.
  8. Transfer to a paper-towel lined plate and season with salt. Serve with scallion greens, remoulade, and remaining lemon wedges.

4 servings